quick-and-easy fresh tomato lasagna

6 whole wheat lasagna noodles (uncooked is fine)

2 fresh tomatoes, sliced

1 cup frozen chopped spinach

2 cups marinara sauce

1 cup crumbled feta cheese

1 1/2 cups shredded extra-sharp white Cheddar cheese

Preheat oven to 350 degrees F.

Coat an 8- x 8-inch baking dish with cooking spray. Starting assembling by layering 2 lasagna noodles on bottom of dish. Continue layering evenly with remaining ingredients, ending with a layer of shredded cheese.

Bake at 350 for about 40 minutes or until hot and bubbly.

(Recipe originally created for Cabot Creamery)